Recipe details
Snacks & Appetizers
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Chicken & Zucchini Muffins
45min
12 servings
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These savory muffins are packed with tender chicken, shredded zucchini, and sharp cheddar cheese. The combination of ingredients creates a moist and flavorful muffin that's perfect for a quick breakfast, lunch, or snack on the go. These muffins are a great way to use up leftover cooked chicken and zucchini from your fridge.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
1 g
1 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Preheat Oven
Preheat the oven to 375°F (190°C) and grease a 12-cup muffin tin or line with paper liners.
Mix dry ingredients
In a large bowl, whisk together the flour, baking powder, salt, and black pepper.
Shred zucchini
Grate the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.
Shred chicken
Using two forks, shred the cooked chicken into small pieces. Set aside.
Mince garlic
Peel and mince the garlic cloves. Set aside.
Mix wet ingredients
In a separate bowl, whisk together the eggs, milk, and olive oil until well combined.
Combine mixtures
Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
Add remaining ingredients
Fold in the shredded zucchini, shredded chicken, minced garlic, and cheddar cheese until evenly distributed.
Fill muffin cups
Divide the batter evenly among the prepared muffin cups, filling each about 2/3 full.
Bake
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Cool and serve
Remove the muffins from the oven and let cool in the tin for 5 minutes before transferring to a wire rack. Serve warm or at room temperature. Enjoy!
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